Prolong the shelf-life of chilled kofta using extract of green tea leaves [electronic resource].

Includes references.

The effects of various concentrations of green tea, Camellia sinensis, extract on the sensory, bacteriological and chemical quality of Egyptian traditional Kofta were studied. For this purpose, kofta samples were divided into five groups. First group was kept as a control, others groups were treated with 0.5%; 1.0%; 1.5% and 2.0% green tea extract (GTE). All samples were stored at 4º C whereas sensory, bacteriological and chemical evaluations of the samples were conducted at 0; 2; 4; 6 and 8 days post-storage. Flavour and taste were accepted by panelists withhigh score in samples treated with concentrations between 1 and 1.5%GTE. There were marked discoloration changes of kofta samples treated with 2.0% GTE. Total psychrophiles counts reached the unacceptable count (5x 106) at 6th dar in 0% control samples while reached gx 105; 4x 105; 7x 105 and gx104 at gth day in each treated samples with 0.5%; 1.0%; 1.5% and 2.0% GTE respectively. Green tea extract showed an inhibitory effect on C. perfringens, Enterobacteriaceae and Staphylococcus aureus counts with increased storage time in compared to control samples. Also, beef kofta samples treated with green tea extract showed lower pH and thiobarbituric acid reactive substance values all over the storage period compared to control. These results suggest that green tea extract treatment could be effectively used to extend the shelf-life of fresh kofta for up to g days when stored at 4"C.

Summary in Arabic.